Fermented foods have prepared under the influence of enzymes that make fast the chemical processes and change the product composition. The benefits of eating fermented foods have long known. Let’s touch on that.
What is Food Fermentation?
Fermentation is the oldest technique in cooking and preserving food. People have had fermentation to keep food products as long as possible: the acidic environment in them prevents the spread of harmful bacteria. Most popular fermented foods are kefir, yogurts, sauerkraut vegetables. To conserve products, people used healthy microbes. They turned milk into cheese, grapes into wine. The meat had to be dried to preserve it for a long time.
Fermentation is a natural fermentation under human control: starch and sugar have transformed into alcohol or lactic acid. This meal can preserve without refrigeration: acid and alcohol are nature’s preservatives. Lactic acid is healthy for the intestines, gastric, and heart. They restore the natural balance in the body and solve digestive problems. During fermentation, all food and flavor qualities have preserved in products.
Benefits of Eating Fermented Foods
During the fermentation process, the products have turned into probiotics and prebiotics for an incredible benefit to the body:
- Health benefits of fermentation have a beneficial effect on stomach function, which allows you to get rid of constipation and heartburn;
- They enhance the immune system. Even a small portion of fermented products enrich the body with vitamins B, omega-3 fatty acids, digestive enzymes. They inhibit inflammatory processes and aging of the body;
- Contains the right mass of yeasts and bacteria to support youthful skin;
- They improve mood and well-being in general. Serotonin has more synthesized in the lower part of the stomach, and its output exceeds that of the brain. A person’s mental and emotional state depends on correct metabolism;
- They naturally clear the body of contagions. They help the body to perform its functions wholly and do it safely;
- They clean the skin. The presence of toxins and slags is always visible in the skin. Fermented food promotes its easy and quick absorption, which prevents the formation of stagnation. Rapid removal of toxins has a positive effect on the health of the skin and the vascular system.
Best Fermented Foods to Eat
Kombucha is a mixture of bacteria and yeast added to a mix of green or black tea and sugar. During the process of fermentation in this colony of bacteria and yeast, various types of acids had multiplied: gluconate, acetic and lactic acids, CO2, probiotics and other nutrients. Carbon dioxide brings hissing to the drink, and probiotic bacteria can be beneficial to health.
Tempeh has prepared by fermentation from soybeans. It is made from whole soybeans using the same technology as cheese. The raw material has softened, and then the beans will open up and easily detach from the shell. An oxidizer and a leaven with bacteria have added to the pulp obtained from them. Thanks to the bacteria, the smell of nuts, meat or mushrooms and a taste that resembles chicken remotely.
Miso has prepared by fermentation thick paste. It has made from rice, barley, soybeans, or wheat; Asian cuisine uses the advantages of fermented foods. Sometimes, it consisted of a mixture of all these products.
Kimchi is a dish of Korean cuisine. It is a spicy sauerkraut fermented vegetables, primarily Beijing cabbage. Generally, it has seasoned with red pepper, green onion and onion juice, garlic and ginger sauerkraut, or cruciferous leaves. Nattō is a food product. It has obtained by fermentation of boiled soybeans. After that, the meal had wrapped in rice straw over a day.
The benefit of fermented products is that they can lower your heart risk and help digestion, immunity, and weight loss. Everybody knows how fermented food is good for health. These products add flavor to the dishes and complement the diet.